{"id":886,"date":"2013-01-22T20:37:23","date_gmt":"2013-01-22T20:37:23","guid":{"rendered":"http:\/\/blog.parkercat.org\/doug365\/2013\/01\/22\/sous_vide\/"},"modified":"2013-01-22T20:37:23","modified_gmt":"2013-01-22T20:37:23","slug":"sous_vide","status":"publish","type":"post","link":"https:\/\/blog.parkercat.org\/doug365\/2013\/01\/22\/sous_vide\/","title":{"rendered":"Sous vide"},"content":{"rendered":"<p>January 1, 2013&nbsp; <\/p>\n<p><a href=\"http:\/\/en.wikipedia.org\/wiki\/Sous_vide\">Sous vide<\/a> is a method of cooking that maintains a water bath at a constant temperature, just above the target temperature of the food, which is sealed into a watertight plastic pouch.&nbsp; It results in precise control of the final temperature (and thus doneness) of the food, as well as the ability to hold a food at a specific temperature for a long time, allowing precise control of certain processes, such as the breakdown of collagen into gelatin.<br \/>&nbsp; <br \/>The equipment to do sous vide at home has been in the several hundred dollar range, but just recently some more affordable options have come to market.&nbsp; I paid around $100 for a controller that cycles an appliance (in my case, an old multi-cooker) on and off to maintain temperature.&nbsp; And since we already have a FoodSaver vacuum sealer, this small controller is the only extra equipment I needed.<br \/><a href=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1314-6771.html\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1314-thumb-700x464-6771.jpg\" alt=\"DCL_1314.JPG\" class=\"mt-image-none\" height=\"464\" width=\"700\" \/><\/a>  <\/p>\n<div>The first experiment was soft-boiled eggs.&nbsp; <a href=\"http:\/\/blog.khymos.org\/wp-content\/2009\/04\/eggmatrix136f-152f-with-temperatures-620x620.jpg\">This link<\/a> shows the result of eggs cooked to specific internal temperatures.&nbsp; Since an egg is waterproof to begin with, there&#8217;s no reason to vacuum seal it.&nbsp; I cooked these for 90 minutes at 145 degrees F.<br \/><a href=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1317-6774.html\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1317-thumb-700x464-6774.jpg\" alt=\"DCL_1317.JPG\" class=\"mt-image-none\" height=\"464\" width=\"700\" \/><\/a><br \/>&nbsp; <\/div>\n<div>Unfortunately, I found that while the yolks were perfect, the whites had a funny consistency: both set and runny at the same time. Since I like my white fully set, this is not the result I was hoping for. Next time I think I will cook them to a lower temperature, and finish in boiling water for a minute or so to set the white.<br \/><a href=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1320-6777.html\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.parkercat.org\/doug_project_365\/assets_c\/2013\/01\/DCL_1320-thumb-700x464-6777.jpg\" alt=\"DCL_1320.JPG\" class=\"mt-image-none\" height=\"464\" width=\"700\" \/><\/a><br \/>&nbsp; <br \/>I&#8217;m sure to continue experimenting with sous vide, and so you&#8217;ll see more photos from this Project as time goes by.<\/p>\n<\/div>\n<div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>January 1, 2013&nbsp; Sous vide is a method of cooking that maintains a water bath at a constant temperature, just above the target temperature of the food, which is sealed into a watertight plastic pouch.&nbsp; It results in precise control of the final temperature (and thus doneness) of the food, as well as the ability &hellip; <a href=\"https:\/\/blog.parkercat.org\/doug365\/2013\/01\/22\/sous_vide\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sous vide&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-886","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/comments?post=886"}],"version-history":[{"count":0,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/posts\/886\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/media?parent=886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/categories?post=886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.parkercat.org\/doug365\/wp-json\/wp\/v2\/tags?post=886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}